SCD Recipe: Grilled Chicken Pizza with Cauliflower White Sauce

So the other day I was watching Food Network, and I saw Robert Irvine make a white pizza sauce using cauliflower on a special Restaurant Impossible. His recipe wasn’t SCD friendly, but it didn’t seem too hard to adapt. It turned out it wasn’t hard at hall, and it is pretty tasty too.

I just used a simple crust adapted from Grain-free Gourmet.

Sauce:

1 small cauliflower (I only ended up using half)
1/2 cup water
1/2 cup plain yogurt
1/4 cup grated Parmesan
1 tsp salt
1/2 tsp dried basil

Crust:

1/2 cup almond flour
1 tbsp grated Parmesan (or other hard cheese – I used a combo of Parmesan and Asiago)
1/2 tsp salt
1/2 tsp dried basil
1/4 tsp dried garlic
1 egg
1 tbsp olive oil

Toppings (of course you can use any toppings you want, but this is what I used):

 grilled skinless, boneless chicken breast – sliced
 crispy uncured turkey bacon
zucchini
yellow summer squash
asparagus tips
cherry tomatoes
mushrooms
red onion
spinach
fresh basil
Parmesan and Asiago cheese mix

To prepare sauce:

I’ll just start off by saying I had tons of sauce, and I only ended up putting about half of the cooked cauliflower in the blender. I had enough for my pizza and the separate one I made for my husband, and still a little left after that.

Chop cauliflower and boil in a large pot for ten minutes or until tender,. Drain.Place half of it in a bowl to use for something else (you also don’t have to cook the whole thing).

Place water, yogurt and some of the cauliflower in a blender. Puree. Slowly add the rest of the cauliflower and puree until smooth. Add cheese and spices. Blend on lowest speed until mixed.

To prepare crust:

Preheat oven to 325 degrees.

Line a baking sheet with parchment paper.

Mix all ingredients in a bowl. Stir until well combined. Batter will be thin.

Spread batter on baking sheet so it is very thin.

Bake for ten minutes until batter is firm and golden around the edges.

For the toppings:

I roasted my tomatoes, mushrooms, and onions.

I sauteed my asparagus, zucchini, and yellow squash.

Increase oven heat to 350 degrees:

Spread sauce on pizza.

Top with toppings, except fresh basil.

Bake for 12 – 15 minutes until hot and cheese is melted.

Remove from oven, top with fresh basil. Allow to cool a couple of minutes, slice and serve.

My crust never turns out crispy enough to pick up, but it tasted good.

This recipe being shared on Slightly Indulgent Tuesday.

• Author
• Recent Posts

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

Latest posts by Sherry Lipp (see all)

• Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions - September 1, 2024
• Why the Medical Community Has Not Fully Embraced the SCD Diet as a Treatment for IBD - August 31, 2024
• Introducing Digestible Dialogues: Your New Go-To Podcast for Holistic Gut Health - August 25, 2024